Moist and Fluffy Honey Castella
Easy Honey Castella Recipe Made in a Rice Cooker
Bake a moist and golden-brown honey castella right in your home rice cooker! With a touch of honey, this castella is exceptionally soft and delicately sweet, making it a favorite snack for kids and a delightful treat for afternoon tea. This easy-to-follow recipe brings the joy of home baking to your kitchen without any fuss.
Castella Ingredients- 4 Eggs (room temperature)
- 100g Sugar
- 100g Cake Flour
- 2g Baking Powder
- 2 Pinches Salt
- 30g Milk (room temperature)
- 12g Vegetable Oil
- 2 Tbsp Honey (approx. 30g)
Cooking Instructions
Step 1
Before you begin, measure out all your ingredients. Ensure the eggs and milk are at room temperature by taking them out of the refrigerator beforehand. Using room temperature ingredients helps achieve a consistent batter consistency.
Step 2
Prepare two clean bowls. Carefully separate the egg whites and yolks from the 4 eggs, placing them into their respective bowls. Be meticulous to avoid any yolk getting into the whites, as this is crucial for creating stiff meringue.
Step 3
In the bowl with the egg yolks, add half of the sugar (50g). Using a whisk (or an electric mixer for ease), gently beat the yolks. Gradually add the sugar in 2-3 additions while whisking continuously until the yolks become a pale ivory color and slightly thickened.
Step 4
Sift the cake flour (100g), baking powder (2g), and salt (2 pinches) together into a separate bowl to ensure there are no lumps. Add this dry mixture to the yolk mixture. Next, incorporate the room temperature milk (30g), vegetable oil (12g), and honey (2 Tbsp). Gently fold these ingredients using a spatula until just combined and no dry flour is visible. Be careful not to overmix, as this can develop gluten and make the castella tough.
Step 5
In the bowl containing the egg whites, add the remaining sugar (50g) in 2-3 additions. Whisk vigorously with a whisk or electric mixer. Adding sugar gradually helps create a stable and firm meringue.
Step 6
To check if the meringue is ready, lift the whisk. If the meringue forms stiff peaks that hold their shape (the tip stands straight or slightly bends), it’s perfectly done. Avoid over-whipping, as extremely stiff meringue can be difficult to incorporate into the batter.
Step 7
Gently fold the prepared meringue into the yolk batter in 2-3 additions. It’s vital to fold carefully, lifting from the bottom of the bowl and turning over the top, to preserve the airiness of the meringue. Mix until just incorporated, maintaining the volume of the batter.
Step 8
Test the batter consistency by lifting a spatula full of it. If it flows down in a ribbon-like, wavy pattern, your batter is well-mixed. It should be neither too thin nor too thick.
Step 9
Lightly grease the bottom and sides of your rice cooker inner pot with vegetable oil to prevent sticking. Pour the batter into the prepared inner pot. Tap the pot gently on the counter 2-3 times to release any large air bubbles. Select the ‘Steam’ function on your rice cooker and cook for approximately 20 minutes for the first cycle. After the first cycle finishes, run the ‘Steam’ function once more for a second cooking cycle (total of two ‘Steam’ cycles). Cooking time may vary depending on your rice cooker model.
Step 10
Once the cooking cycle is complete, carefully remove the castella from the rice cooker and immediately invert it onto a wire rack to cool. Let it cool slightly before slicing into desired portions. Enjoy your incredibly moist and delicious honey castella! It’s especially delightful when served warm.
